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Pecan Crusted Blackened Catfish v2

Pecan Crusted Blackened Catfish

By: Chef Judson Todd Allen

Serves: 6
Prep Time: 10 minutes
Cooking Time: 20 minutes


Cooking Instructions
  • 6 catfish filets

    ½ cup pecans, finely crushed

    ½ teaspoon honey

    3 tablespoons blackening seasoning

    1 tablespoon parsley, finely chopped

    1 lemon

    1 tablespoon, CHEF BLEND Hot Sauce

    2 tablespoons grape seed oil

  • In a large mixing bowl whisk 1 tablespoon of oil, honey and hot sauce for marinade.  Add catfish to bowl and toss to completely coat each piece.  Cover and refrigerate for approximately 5 minutes.

    In a baking dish, add pecans, parsley and blackening seasoning. Combine all ingredients.

    Remove catfish from refrigeration and coat both sides of the fish with the pecan and blackening seasoning mixture.

    Add 1 tablespoon of oil to a cast iron skillet and bring to high temperature. Transfer coated fish to hot skillet and cook (about 3 minutes) on both sides or until dark golden and flakey.

    Serve with lemon wedges for garnish.